Make This: Kasa Moto's Jungle City

This booze-forward tipple blends rum, vermouth, Amaro and DOM Benedictine with bitters for a complex cocktail that will put hair on your chest. 

A stiff drink recipe with rum and vermouth.

Sarah Pflug

Published: Thursday 7th May 2020

Serves 1

Preparation time 5 minutes

Ingredients

  • 2 oz Flor de Caña 12-year-old rum
  • ½ oz Amaro Montenegro
  • ½ oz Dolin Rouge vermouth
  • 1 bar spoon DOM Benedictine
  • 2 dashes Peychaud’s bitters
  • Garnish with a strip of expressed orange peel

Method

  1. Add all ingredients to a mixing glass filled with ice. Stir to dilute and chill.
  2. Strain the drink into a chilled coupe glass.
  3. “Express” the orange peel on top of the drink, releasing the natural oils from the skin into the drink and garnish with the peel.
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